COUNTY SALAD

COUNTY SALAD - HOT SALAD WITH SALAMIS (I USE THE VEGETARIAN ONES), JALAPENOS , ONIONS, TOMATOES, CHIPOTLE MAYO.........

Ingredients :

Salami (vegetarians ones) - 10 nos (you could substitute them with chicken or pork ones too)

Oil - 2 tsp

Jalapenos - handful (chopped)

Onions- 3 Tbsp (chopped and broken with hand)

Tomatoes- 1/2 Cup (chopped)

Chipotle mayonnaise - 3 Tbsp

Salt- According to taste

Garlic - 1 tsp (minced)

Method :

Heat the oil in a frying pan and saute the salamis.

Coarsely break the salamis into pieces.

Mix garlic mince with the chipotle mayonnaise.

Put all the ingredients in a bowl and mix well,

Serve .

BAKED WHOLE CAULIFLOWER - WHOLE CAULIFLOWER STUFFED WITH MINCED SOY GRANULES AND POTATOES , TOPPED WITH CHEESE SAUCE AND BAKED......SERVED WITH POTATO WEDGES..... 

Ingredients :

Cauliflower - 1 piece (appx 1/2 kg)

Potatoes - 150 gms (boiled and mashed)

Soy Granules - 400 gms (boiled, squeezed)

Green chili - 2 Tsp

Onions - 1/4 cup (chopped finely)

Ginger - 2 Tsp (grated)

Coriander leaves - 2 Tsp (chopped)

Tomato ketchup -2 Tbsp

Tabasco - 10 drops

Pepper powder - 1/2 Tsp

Chives - 2 Tbsp

Salt - according to taste

Butter  - 4 Tbsp + 2 Tbsp

Cheddar cheese - 4 Tbsp + 4 Tbsp

Milk - 200 ml

All purpose flour -1 Tbsp

Oil - 2 tbsp

For Wedges :

Potatoes  - 4

All purpose flour - 1 Tbsp

Cooking oil - 2 Tbsp

Salt - to sprinkle

black pepper - to sprinkle

Method :

Cut the stalks off the cauliflower, ensuring the flower remains intact.

Wash and steam it until stiff and tender....could even boil it in open pan.

Apply 2 Tbsp of oil all over the steamed cauliflower and grill it for five minutes until it turns light golden.

Mix mashed potatoes, soy granules, 4 Tbsp cheese, green chilies, grated ginger, chopped onions, coriander leaves, tomato ketchup, chives, tabasco, pepper powder, 4 Tbsp butter and salt together.

Fill this above made mixture carefully into the cauliflower. Fill the space in between the florets and the gaps at the base.

Cover the entire cauliflower with the mixture.

On the other hand, cut the potatoes into wedges and par boil in an open pan.

Drain off the water, apply the oil, salt and flour on them.

Place the dressed cauliflower in a baking dish in the center and scatter the potato wedges along its sides and sprinkle the pepper over them.

Bake in an oven with both top and bottom rods on for half an hour at 200 degrees.

In a pan heat the 2 Tbsp of butter with a 1 Tsp of oil (prefer olive oil ), mix in the flour and over a low flame cook until it turns golden. Slowly add the milk and keep stirring or else it shall form lumps. Cook until it thickens...Add salt and cheese and mix well.

Pour this above made sauce over the baked cauliflower and further bake for 15 minutes

Could be garnished with julienne tomatoes....

Serve hot. 

 

MUSHROOM FIRE BALLS....

MUSHROOM FIRE BALLS.......BUTTON MUSHROOMS FILLED WITH SPICY CHEDDAR CHEESE, WRAPPED IN COTTAGE CHEESE WITH A COAT OF BREAD CRUMB AND GOLDEN FRIED TO PLEASE YOUR TASTE BUDS.....

Ingredients :

Button Mushrooms - 15 (large size)     to make 15 pieces
Cheddar Cheese - 1/2 cup (grated)
Green Chilies - 2 Tbsp (very finely chopped)
Crushed Garlic- 1 Tbsp
Cottage Cheese - 1 cup (mashed finely)
Coriander Leaves - 1 Tbsp (finely chopped)
Onions - 1 Tbsp (finely chopped)
All purpose flour - 1 Tbsp
Boiled Potato - 2 Tbsp (mashed)
Bread Crumb - 1 cup
Oil - for frying
Salt  - According to taste

Method :

Wash the mushrooms and take off their stems.
Boil in open pan until tender.
Mix 1 Tbsp of green chilies , crushed garlic and the cheddar cheese together. (In case you want milder taste reduce the quantity of chilies).
Stuff the emptied out bellies of the mushrooms with the above made cheese filling.
Smoothly mix the cottage cheese, onions, balance of green chilies, coriander leaves, mashed potato, flour and some salt together.
Wrap each stuffed mushroom with this above made mixture of cottage cheese.
Coat the bread crumb over the mushrooms.
Refrigerate for an hour.
Heat the oil in a frying pan.
Golden fry the mushrooms . Put only 4-5 pieces at one go in the hot oil.
Serve hot.

BAKED YOGURT...

BAKED YOGURT .......BAKED YET SERVED CHILLED....WITH A MILD FLAVOR OF LEMON TO TINGLE YOUR TASTE SENSES.......

Ingredients :

Greek Yogurt (hung curd) - 1/2 kg
Condensed milk - 400 gms
Lemon rind - 2-3 pinch
Lemon essence - 1/2 Tsp
Yellow color (lemon) - 1 drop

Method :

Beat the Greek yogurt and the condensed milk together.
Add in the rind, color and essence to it.
Pour in ceramic or oven proof dish/ dishes.
Bake in pre-heated oven for 25 minutes at 170 degrees.
Cool, cover and refrigerate for at least 5-6 hours before serving.
Can use lemon flowers for presentation over it along with some whipped cream.

DHOKA SAAG-MURG KA

DHOKA SAAG-MURG KA....... A DECEPTION OF SAAG-CHICKEN.  THE SPICES, THE TEXTURE, THE AROMA , THE FLAVORS ALL CREATE A WEB OF ILLUSION TO MAKE IT A MAKE BELIEF OF A CHICKEN DISH FOR THE VEGETARIANS........ 

INGREDIENTS :

Soy Chaap - 6 pieces (if using the dried ones, pressure cook and squeeze them)

Yogurt (thick) - 100 gms

Ginger-Garlic Paste - 3 Tbsp

Garam Masala Powder - 2 Tsp

Green Chili paste - 1 Tsp

Salt - According to taste

Lemon juice - 2 Tbsp

Oil - 2 Tbsp

Spinach - 2 cups (Boiled and Pureed)

Desi Ghee - 2 Tbsp

Onions - 1/2 cup (finely chopped)

Ginger - 1 Tbsp (finely chopped)

Garlic - 1 Tbsp (finely chopped)

Green Chili - 2 nos (slit)

Oil - 2 Tbsp

Salt - According to taste

Red Chili Powder - 1/2 Tsp

Garam Masala Powder - 1/2 Tsp

Seeds of Black Cardamom - 15-18 (coarsely crushed)

Coal - 1 piece

Butter - a small chunk

METHOD :

Unevenly make pieces of the chaap. 

Mix the yogurt, ginger-garlic paste, garam masala powder (2 tsp), oil (2 Tbsp), salt , lemon juice and green chili paste.

Mix the chaaps in the above made marinade. 

Cover and leave aside for 2 hours.

Heat a frying pan and add the marinated chaaps and roast them until the marinade dries up.

In another pan heat the desi ghee and add the spinach puree to it. Cook for about 10 minutes on low flame...stirring regularly.

In a clean pan add the 2 Tbsp of oil and heat it. 

Add the chopped ginger-garlic and the green chilies.

When they turn golden add the chopped onions and saute until the onions too turn golden brown.

Add in the black cardamom seeds, red chili powder, salt, garam masala powder and stir.

Add in the cooked spinach puree . Mix well.

Add the roasted chaap pieces.

Mix well again and cook covered on slow flame for 10 minutes...stirring occasionally.

Place the coal piece over the gas flame until it turns red. Lift it up with help of a tong.

Place this red hot coal in a small metal bowl.

Place this bowl in middle of the pan in which the prepared saag-murg is and put a small chunk of butter over it and close the lid tightly. This is done to give it a smoky aroma and flavor.

Open the lid after 2-3 minutes and take out the bowl with the coal .

Serve hot with Naans or Paranthas or Chapatis